tv [untitled] July 16, 2014 3:00pm-3:31pm PDT
green pace sea know where their food it coming from we'll look at 3 programs talking ushering agricultural and garden to new heights. so what exactly it, your honor agricultural >> it the growing food or flowers within city limits traditionally we've been referring to communities gardener that is a raised bed over and over upper argument has a more a farming way of farming. >> so tell me 0 what's growing in this garden. >> a really at all plant. in the one of the rare places,
you know, people have access to green space 24 is one of the places to grow things like the purple floor. it is sort of recognizing that the more diversity in given space the better not to just have one thing by everything supported each another >> it provides the community with an opportunity to get their hands dirty and reach 0 out and congressmen with the community in ways they might have not otherwise to engage with one other. >> now the dpw urban planning program so see how the garden community. >> so i grew up on a farm in
air force base we picked the foods open the trees and share with other families and as i drive around san francisco i see any trees with apples or mrumdz and lemon trees i can see the food going to waste and brought that idea back to the department many of the trees where the fruit would go to waste we origin or crop and pick other fruits and delivery this to food banks or shelters to people who need them. >> i'm here with nang wong hello nang. >> hello. >> i need to understand house this gleaning work. >> we come and harvest like for example, we'll come over here this is the lemon and plug it like this.
>> (laughter). >> made that good, good and ease. >> the trick is how not to hurt the branches. >> like the thing. >> i'm so excited about this. the people are so passionate about where the food goes to the private property owners give us the food they're happy that no of a t is going to waste >> oh. thank you. thank you. again job aura natural >> (laughter). >> from backyards to back lots let's take a look at the food and community bonding at the
free farm. >> my idea was to start growing food and giving it away. and getting my neighbors to who had space and having a kind of event that brings people together not to run our food program this time around but to share the wealth of the abundance of our welfare. we were all divorce and as part of our philosophy of working together and working together. >> what's the most rewarding aspect of volunteering for the free farm stand. >> well, we could is a generalic satisfaction but something about giving food away it's giving something i brought that in and sort it and gave it
to you it's primitive to be able to give something some basically to someone else. >> now serving number to 49 come on down. >> we have the capability of producing this food and in san francisco you can grow food all year round so the idea we're capable of prougdz food in our own backyards we're here to demonstrate an bans of food and i think that giving it away for free we show individuals it in have to be a comedy. >> we build time together and it's the strength of any ideas of the connections we'll turn that connection and the more connections you make no mistake about it the more you can have a
stronger power and not have to rely on money that's the people power. >> in this episode we've seen the urban farms and gardens provide more in fruits and vegetation people can have the special produce available it can be a place to give back by donating food to others and teach our children the connection to the earth and environment it's truly >> we're here to raise awareness and money and fork for a good accuse.
we have this incredible gift probably the widest range of restaurant and count ii destines in any district in the city right here in the mission intricate why don't we capture that to support the mission youths going to college that's for the food for thought. we didn't have a signature font for our orientation that's a 40-year-old organization. mission graduates have helped me to develop special as an individual they've helped me figure out and provide the tools for me that i need i feel successful in life >> their core above emission
and goal is in line with our values. the ferraris yes, we made 48 thousand >> they were on top of that it's a no-brainer for us. >> we're in and fifth year and be able to expand out and tonight is your ungrammatical truck food for thought. food truck for thought is an opportunity to eat from a variety of different vendor that are supporting the mission graduates by coming and representing at the parks >> we're giving a prude of our to give people the opportunity to get an education. people come back and can you
tell me and enjoy our food. all the vendor are xooment a portion of their precedes the money is going back in >> what's the best thing to do in terms of moving the needle for the folks we thought higher education is the tool to move young people. >> i'm also a college student i go to berkley and 90 percent of our folks are staying in college that's 40 percent hire than the afternoon. >> i'm politically to clemdz and ucla. >> just knowing we're giving back to the community. >> especially the spanish speaking population it hits home. >> people get hungry why not
eat and give >> this coffee memory i remember having coffee with any grappled. in the old days myelogram ma get together >> i was six or seven i made a faces a good face. >> when i was younger i know it did something to my body. >> ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ >> i've been drinking coffee since i was 17 really the only
thing i'm good at i was trying to find out what i was good at i got a job at the coffee shop i decided to do that the rest of my life. i like the process of the coffee and what are those beans where do they come from oh, they come from a fruit. >> the coffee stays with me since i was a kid i grew up and opened coffee shops everybody. in the 8 i visited over 11 hundred coffee shops maybe more to see why people go to coffee shops >> we're searched the beans all over the world from east afghan and tokyo. >> when i wanted to do was get
into aspect of the personal coffee and the processing and everything else there was multiple steps in making coffee and we did have a lighter roost because of the qualities of the keep once you roost it it home gisz the coffee. >> one thing about the coffee they were special blends and i spent seven years on one blend so that's my pleasure. each bean they were all chosen and blended with each with different cultural and beans is like people and those people give me a reputation i can't buy.
people love you my clients love me they take me to the moves movies. >> fell in love with coffee and went to the coffee shops the community aspect i really enjoyed. >> i think it's important to have a place for people to show up and talk to their neighbors and recorrect. your surrounded with all those behalf communicated i communities >> i love my city san francisco has a good name my has every cultural in this planet living in san francisco it's a small city 7 by 7 but it's huge.
♪ ♪ ♪ ♪ ♪ ♪ ♪ >> i really like the idea of staying in the neighborhood and living in the mission i've lived here the whole time and the community really stick to it people talk about seattle and portland now they talk about seattle and san francisco. or portland and san francisco but san francisco is definitely on the cutting-edge of the coffee scene in the entire nation. >> there's so many romance in coffee is surrounds the sourcing of that and thinking about where it came from and how and coffee is wonderful. >> i know for a fact i was born to make coffee. i have a notice from the dad let
affectionately dubbed the castro. a cross between castro and gastronomic. the bakery, pizza, and dolores park cafe, there is no end in sight for the mouth watering food options here. adding to the culinary delights is the family of business he which includes skylight creamery, skylight and the 18 raisin. >> skylight market has been here since 1940. it's been in the family since 1964. his father and uncle bought the market and ran it through sam taking it over in 1998. at that point sam revamped the market. he installed a kitchen in the center of the market and really made it a place where chefs look forward to come. he created community through food.
so, we designed our community as having three parts we like to draw as a triangle where it's comprised of our producers that make the food, our staff, those who sell it, and our guests who come and buy and eat the food. and we really feel that we wouldn't exist if it weren't for all three of those components who really support each other. and that's kind of what we work towards every day. >> valley creamery was opened in 2006. the two pastry chefs who started it, chris hoover and walker who is sam's wife, supplied all the pastries and bakeries for the market. they found a space on the block to do that and the ice cream kind of came as an afterthought. they realized the desire for ice cream and we now have lines around the corner. so, that's been a huge success. in 2008, sam started 18 reasons, which is our community
and event space where we do five events a week all around the idea of bringling people closer to where the food comes from and closer to each other in that process. >> 18 reasons was started almost four years ago as an educational arm of their work. and we would have dinners and a few classes and we understood there what momentum that people wanted this type of engagement and education in a way that allowed for a more in-depth conversation. we grew and now we offer -- i think we had nine, we have a series where adults learned home cooking and we did a teacher training workshop where san francisco unified public school teachers came and learned to use cooking for the core standards. we range all over the place. we really want everyone to feel like they can be included in the conversation. a lot of organizations i think which say we're going to teach cooking or we're going to teach gardening, or re